15-Minute Spinach Cheese Pasta (Print-Friendly Version)
Tender pasta tossed with spinach, melted cheese, and herby tomato sauce. Ready in 15 minutes and perfect for busy nights.
# What You'll Need:
→ Pasta and Base
01 -
250 g dried pasta (penne, fusilli, or rigatoni), made from durum wheat
02 -
2 tablespoons extra-virgin olive oil
→ Aromatics
03 -
2 cloves garlic, finely minced
04 -
1 medium onion, finely chopped
→ Sauce
05 -
400 g canned crushed tomatoes or tomato passata
06 -
1 tablespoon tomato paste
07 -
1 teaspoon dried oregano
08 -
1/4 teaspoon red chili flakes (optional)
09 -
1 teaspoon salt, plus extra for pasta water
10 -
1/2 teaspoon freshly ground black pepper
→ Vegetables and Cheeses
11 -
120 g fresh spinach leaves, washed and stems removed
12 -
120 g shredded whole milk mozzarella cheese, plus extra for serving
13 -
30 g freshly grated Parmesan cheese
→ Finishing
14 -
2 tablespoons chopped fresh flat-leaf parsley
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 120 ml pasta water and drain the rest.
02 -
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and cook for 3 minutes until softened. Stir in minced garlic and sauté for 30 seconds until fragrant.
03 -
Add crushed tomatoes, tomato paste, dried oregano, red chili flakes (if using), salt, and black pepper to the skillet. Stir to combine and simmer gently for 4–5 minutes to thicken and blend flavors. Adjust thickness with reserved pasta water if necessary.
04 -
Fold fresh spinach leaves into the hot sauce, cooking just until wilted, about 1 minute. Ensure spinach remains vibrant and tender.
05 -
Add drained pasta directly into the skillet. Sprinkle in mozzarella and Parmesan cheeses. Toss thoroughly off the heat until the cheese melts and forms a creamy, cohesive sauce.
06 -
Plate immediately into warm bowls. Top with additional mozzarella and a generous scattering of chopped parsley. Serve while hot.
# Additional Tips:
01 -
Use freshly shredded mozzarella for optimal melt and stretch.
02 -
Reserving some pasta water ensures the sauce stays smooth and coats the pasta evenly.
03 -
Toss cheese into the pasta off the heat to maintain a creamy, gooey consistency.
04 -
For gluten-free adaptation, substitute with certified gluten-free pasta.
05 -
Leftovers keep well in an airtight container in the fridge for up to three days.